Special Pineapple & Curried Chicken Salad

Ingredients:

For cooking the chicken fillets:
Chicken fillets - 4
Onion - 1 (small)
Carrot - 1 (medium sized - scraped and washed)
Salt - 1 tsp
Bay leaf - 1
Peppercorns - 4
Water - Enough to cover the chicken

For the salad:
Cooked chicken fillets - as above
Pineapple pieces - 1 cup (drained and chopped)
Almonds - 1/2 cup (split and browned)
Mayonnaise - 6 tbsps
Celery sticks - 3
Yoghurt - 4 tbsps (natural)
Tomato ketchup - 1 tbsp
Curry paste - 1-2 tsps
Lettuce leaves - a few

Preparation:

1. Place the 4 chicken fillets in a medium sized pressure pan with the onion, carrot, bay leaf, salt
and enough water to cover the ingredients.
2. Pressure cook for 15 minutes or until chicken is tender but not overcooked.
3. Remove pan from the fire, allow pressure to subside, open the lid and leave aside to cool.
4. Remove cooked chicken pieces from pan, cut into thin strips and mix with chopped pineapple
pieces and almonds.
5. Cut the celery into match-size strips. Add to the chicken-pineapple-almond mixtureand toss
well.
6. Mix the mayonnaise, Yoghurt, curry paste and tomato ketchup together, pour over the
chicken salad and mix thoroughly.
7. Arrange the lettuce on a decorative glass platter and spoon the chicken salad into the center.

Sponsored by Easy Tours of India.